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Monday, November 3, 2008

Gluten-Free Pumpkin Pancakes

I just love fall. The colors, the bountiful harvest, the warm flavors....I could go on and on. This is my favorite season to cook and bake. You will often find, if you stop by our house around 5pm, a pot of bean soup simmering on the stove along side a pot of steaming hot whole grains. And maybe, just maybe a loaf of gluten-free bread in the oven.

Breakfast is another story all-together. When I was a child, either my mom or dad would make a big breakfast nearly every morning. It was either eggs, toast, and fruit, or pancakes and fruit. Sometimes we would have cold cereal but that was only exciting if on that rare occasion we would have a box of Marshmallow Rice Crispies in the cabinet. My brother and I would then eat the *whole* box in one sitting!

Breakfast has come a long way, well maybe not really that far, from what I was raised on. I love making pancakes. I frequently experiment on my girls to see just how much nutrition I can pack into those little hotcakes! Teff? Sorghum? Blueberries? Bananas? Ground nuts? Well, let's just say that they like it simple. Buckwheat pancakes with pure maple syrup, period. I can throw in a green smoothie on the side and call it done.

Since it is autumn, I thought it would be fitting to create a recipe for pumpkin pancakes. I made these lovely little orange-hued pancakes the other morning. And they were a winner! My girls loved them and asked for seconds. Yes! Success!

Gluten-Free Pumpkin Pancakes

Warming and slightly spicy with a hint of nutmeg and cinnamon, these gluten-free pancakes are perfect for a chilly autumn morning. Serve them with pure, grade B maple syrup and some sautéed chard and kale.

Whisk together the flours, baking powder, baking soda, salt, and spices in a mixing bowl. Set aside.

In another bowl or Pyrex glass measuring cup whisk together the remaining ingredients. Add the wet ingredients to the dry and whisk together well.

Heat a heavy-bottomed stainless steel skillet over medium to medium-low heat. Add a little coconut oil or butter. Wait until your pan is thoroughly heated before cooking the pancakes. Begin making the pancakes by pouring ½ cup measurements of batter at a time into the hot skillet. Cook for 60 to 90 seconds on each side.Source: www.NourishingMeals.com

I am sure they would work for waffles too - you may need to add another egg, you'll have to experiment. It has been a long time since I have cooked waffles. Please let us know how they turn out. Happy Cooking! -Ali

Oh, thank you for these yummy pancakes. I recently discovered GF pancakes after many years of just avoiding them altogether. And the addition of the pumpkin makes me want to make them for dinner, mmm, maybe I will?

I don't have millet flour either, but do have buckwheat, teff and quinoa. Might give one of those a try.

I just made these for dinner for my boys and according to my 8 year old, "These are the best pancakes ever!"I'm delighted to find this great recipe! Personally I think gluten-free pancakes are tricky and you have done an excellent job with these. Thank you for sharing. ~Debbie

These pancakes are truly amazing. I'm a Bastyr nutrition major, and have made many delicious soaked whole grain GF pancakes (spinoffs of Rebecca Woods wonderful recipe) ... but my boyfriend still just raves and raves about these pumpkin pancakes! He wants them all the time! I swear this perfected recipe of yours is half the reason he thinks so highly of my cooking, lol. I wanted to mention that I have substituted the flours with 1 1/4 cups Bob's Red Mill Gluten Free All-Purpose flour blend, and it worked beautifully! Thank you so much for sharing this. Your cooking talent and delicious recipes never cease to amaze and inspire me. :-)

So glad I found your website! I have had a hard time finding recipes that are BOTH gluten free AND whole-foods based. Thanks for being a great resource. We are trying the pancakes this morning (halloween!).

my daughter wants to fix a gingerbread-house with 4-yr. old son who has allergy to wheat, soy, all nuts including peanuts. Is there such a recipe? He has sensory issues and I know he would "sample" some of the store bought kits that all seem to contain ingredients he is highly allergic to. Thank you for any comments.

Ali,Hands down these are the best pancakes ever. MY husband gets so annoyed when I practice my GF recipes in the morning...when he's hungry... and when I come up with a flop, well there goes breakfast. These, he says, are keepers!! And I whole heartedly agree.

We had these pancakes this morning, and they were excellent!! Thanks for the great recipe! I love that you bake gluten free with whole grains - we love eating this way! I just had a quick question, though. Could you add a tablespoon of sugar to the dry ingredients to yield a slightly sweeter pancake, without compromising the end result? I appreciate your feedback and am really excited to try more recipes of yours!!

My daughter loves these! I replace the egg with banana. They are really good, but they don't stay together very well. I was wondering what I'm doing wrong. When halving the recipe I use 1/4 cup banana. Do I need to add more or less or add something else. Thank you!

Anon - the egg binds them together, taking it out would cause them to fall apart. You can try adding a tablespoon of ground chia seeds to 1/4 cup boiling water, whisking it together and adding that in place of the egg. I am not 100% that it will work, but I think so. -Ali :)

Hi Ali, I have tried this recipe as is and used substitutions to make it vegan! This morning a did brown rice flour in place of sorghum, buckwheat in place of millet, and substituted 1Tbs ground flax with 3Tbs water to replace the egg. I also added 1/4 tsp xanthum gum although I'm not sure if it's necessary. Anyhow, both versions were delicious and I'm so happy to have a functional vegan pancake recipe ;) I follow your blog often and have made many of your recipes with great success. thank you~

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This blog was created by Ali and Tom of Whole Life Nutrition. We offer healthy whole foods recipes that happen to be gluten-free. Having 5 children, our focus tends to revolve around raising healthy kids. We also specialize in elimination diets, gluten sensitivity, and celiac disease.